Chickpea Curry with Mushrooms

Chickpea Curry has to be like the best thing ever right? Sometimes I feel like I could just eat it for every meal, I know I’m not the only one.. haha. This chickpea curry is loaded with so much good stuff, it wouldn’t even be a bad thing for me to do it!

I know what you are thinking… ‘Kristin, what have you come up with now!’. Here it is. Chickpea & Mushroom curry. This is versatile. Typically eaten with rice, but I paired this deliciousness with some noodles & tofu. Totally up to you. That’s the great thing about food, you can really do whatever you want as long as it tastes delicious! 😉

chickpea curry with mushrooms and veggies

The inspiration for this came from me needing to use up some things in the pantry and refrigerator before my juice fat (which I am currently on… day two, still going strong haha!). I decided to add mushrooms to this dish that typically doesn’t have mushrooms in it because well 1) I love mushrooms, and 2) um.. I love mushrooms… hehe. I am glad I did because the mushrooms were a PERFECT addition. I definitely suggest you try the same if you like mushrooms!

I personally believe this photo does not do this plate justice.. so I think it’s time you make this yourself and just TRY it! You’ll love it I promise!

If you haven’t already checked it out, this Cheezy Pasta & Tofu with Avo-Basil Cream is absolutely worth trying too, just by the way 😉 It’s creamy, it’s warm & hearty, and it’s just really good. Seriously, go check it out!

Chickpea curry with mushrooms


Chickpea Curry with Mushrooms

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 Servings


  • 1 can coconut milk, full fat
  • 2 tbsp red curry paste
  • 1 (28oz) can fire roasted tomatoes
  • 2 cups cooked & rinsed chickpeas
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • 1 tsp corn starch
  • 3 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • salt & pepper to taste


  1. Add a splash of water to a non-stick pan just enough to coat the bottom

  2. Add onion and garlic and saute on medium heat until fragrant, about 3-5 minutes

  3. Add minced garlic, cumin and paprika and stir until combined, about 1 minute

  4. Add fire roasted tomatoes, red curry paste, coconut milk & simmer for 5 minutes until lightly bubbling

  5. Add chickpeas & mushrooms, cover with a lid and simmer on low heat for 15 minutes

  6. Add in cornstarch (100% optional) and mix well until combined, stirring constantly for a few minutes until desired thickness.

  7. Serve immediately, and ENJOY!

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